Thick, chewy, oaty biscuits slathered in dark chocolate, these chocolate digestives are for people who take their biscuits seriously! They’re also vegan, gluten free, really easy to make and perfect with a cuppa!

Sometimes I make something and before I’ve even remembered that I’m also supposed to be taking photos I’ve eaten most of them. Not quite all of them this time.  But enough that I had to make more to have enough to take a decent ‘stack’ photo of these chocolate digestives!

Actually if I’m being honest, I’ve made them 4 times now.  First time was the experimental stage – could I make homemade digestives that are both the perfect combination of chewy AND crumbly?  And I got SO caught up in the fact that YES! it’s possible that I totally forgot to take any photos other than a very hastily snapped one of the process for Instagram stories.

The second time I made them was just before Christmas.  And in the haze/rush/madness that was me cooking and writing the ten thousand blog posts over Christmas, again, no photos.  The third and fourth time happened all in the same day.  Round three I made the mistake of not having anything to eat before making these.  And the EVEN BIGGER mistake of making a brew to go in one of the photos.   Because chocolate covered biscuits and tea is just meant to be right?

And then looking at Meg like where have all the biscuits gone?  I can’t seriously have eaten so many I AGAIN don’t have enough to take decent photos!

How to make these gluten free biscuits

Whizz the oats in a blender or food processor.  Not too much so they’re complete powder, just enough so you can still tell they’re oats.

Add the melted butter, sugar, ground and whole flax, cinnamon, baking soda and vanilla and whizz just until it starts to form a dough.

Tip out onto a piece of parchment or (silicon mat) and form into a ball.  Flatten then top with another piece of parchment and then roll the dough out between the two sheets to roughly 1 cm thick.  Use a 6.5 cm (2.5 inch) round cutter and place the cut biscuits on a lined baking tray.  Leave enough space between each biscuit to allow them to spread as they bake.

Bake the biscuits for 10 minutes for a more chewy texture, 12-15 minutes for a firmer biscuit.

Allow to cool then spread a teaspoon of melted chocolate on top of each one, use a fork before the chocolate sets to make a pattern if desired.

The hardest part about making these is waiting the 5 minutes it takes for the chocolate to set.  Or eating them while the chocolate is still melted and wearing the evidence all over your face.

Looking for even more vegan cookies?  Try these

Tahini Pecan Chocolate Chip Cookies

White Chocolate Raspberry Cookies

Vanilla Sandwich Cookies

Coconut Almond and Chocolate Cookies

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